This fresh salad is perfect for anytime of the year, beautifully served “deconstructed” style on a board or a platter with dressing on the side to accommodate those who may be dairy free.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g prepared pumpkin*, cut into thin wedges
1 medium red onion, cut into wedges
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Coriander
1 Tbsp olive oil
½ cup (125g) Greek Style Natural unsweetened Yoghurt
50 g feta, crumbled
Handful mint leaves, chopped
Juice ½ lemon
½ x 120g bag baby spinach leaves
400 g can Wattie’s Lentils in Springwater, rinsed and drained
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How do I make it ?
Preheat oven to 190°C (fan assisted). Place the prepared pumpkin and red onion in a bowl. Toss through Gregg’s Ground Cumin, Gregg’s Ground Coriander and olive oil. Transfer to a baking tray lined with baking paper. Roast for 20-25 minutes, until pumpkin is tender. Remove from oven and allow to cool for 10 minutes.
Prepare the yoghurt dressing by mixing together the yoghurt, crumbled feta, mint and lemon juice.
Transfer roasted vegetables to a large bowl or platter. Carefully toss through Wattie’s Lentils and baby spinach leaves. Drizzle over the dressing and serve.
Kraft Kitchen Tips!
*550g pumpkin will give approximately 400g prepared pumpkin.